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Slow Cooked Parmesan Red Potatoes

These incredible Slow Cooked Parmesan Red Potatoes drizzled with a flavorful rosemary garlic butter are cooked entirely in a slow cooker. Slow cooking results in tender and creamy potatoes that are then infused with a fragrant rosemary garlic butter. A sprinkle of freshly grated Parmesan cheese just before serving is the perfect finish.

Slow Cooked Parmesan Red Potatoes With Rosemary Garlic Butter

Easy Slow Cooked Parmesan Red Potatoes Recipe

Side dishes like this don’t come any easier, truly.  While I love roasting potatoes, it’s incredibly convenient to have a side like this simmering away while the entrée is being prepared especially on a busy day.  In the winter they go well with a roasted pork tenderloin, pot roast or lemon chicken.  In the warm summer months, they are ideal served as a side for grilled steaks, pork, chicken or kabobs. How to make Slow Cooked Parmesan Red Potatoes: (Scroll down for full printable recipe.)

  • Prepare Crockpot – Spray the inside of a slow cooker with cooking spray.
  • Clean Potatoes- Wash and pat dry the potatoes removing any blemishes.
  • Oil and Seasoning – Toss with the olive oil and garlic salt
  • Transfer to the Slow Cooker – Arrange potatoes in the bottom of the slow cooker insert.
  • Place Lid on Top – Cover tightly and cook on high for 3-4 hours or until fork tender. [On low 6-8 hours]
  • Rosemary Butter – Melt the butter in a small saucepan and add the chopped rosemary and minced garlic. Simmer gently for 5 minutes.
  • Serve – Remove the cooked potatoes from the slow cooker and drizzle with the rosemary garlic butter. Sprinkle with grated Parmesan cheese and serve.
red potatoes in a slow cooker with rosemary butter

How to Make the Best Slow Cooked Parmesan Red Potatoes Recipe

  • Ingredients you’ll need to make homemade Slow Cooked Parmesan Red Potatoes: Small red potatoes, garlic salt, olive oil, butter, rosemary, garlic and grated Parmesan cheese.
  • Kitchen tools you’ll need: One 4-6 quart slow cooker, sharp knife and chopping board, small saucepan, measuring cups and spoons and cheese grater.
  • You can use red potatoes or golden potatoes for this recipe.
  • When choosing potatoes, make an effort as much as is possible to choose potatoes similar in size for even cooking. The same rule applies to slow cooking as it does any other method of cooking potatoes.
  • Use a sharp knife to remove any blemishes or eyes from the surface.
  • The garlic and rosemary infused butter is simmered on the stovetop and then drizzled over the potatoes just before serving. This could be prepped one day in advance and chilled until your ready to serve.
  • You could add crushed red pepper flakes to the butter for added heat, if desired.
  • To lighten the calories just a bit use light butter or your favorite butter alternative of choice.
  • You can also prepare these potatoes using this same slow cooker technique then remove from the crock and chill. Use a spatula to smash them and toss them onto the grill to make rosemary infused smashed potatoes on the grill. When doing so, brush the cooked potatoes with butter or olive oil and grill until crispy.
  • Store Slow Cooked Parmesan Red Potatoes with Rosemary Garlic Butter chilled in the refrigerator for up to 3 days. Reheat in the microwave or in a 375°F oven.
crockpot-red-potatoes-with-rosemary-butter

More Easy Slow Cooker and Crockpot Recipes to Make

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Slow Cooked Parmesan Red Potatoes With Rosemary Garlic Butter

Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Side Dish
Cuisine: American, Southern
Keyword: slow-cooked-parmesan-red-potatoes
Servings: 8 servings
Calories: 210kcal
Author: Melissa Sperka

Ingredients

  • 3 lb small red potatoes
  • 2 Tbsp olive oil
  • 1/2 tsp garlic salt
  • 4 Tbsp butter
  • 1 Tbsp chopped fresh rosemary
  • 2 medium garlic cloves minced
  • 3 Tbsp grated Parmesan cheese

Instructions

  • Spray the inside of a slow cooker with cooking spray. [I used a 6 quart oval]
  • Wash and pat dry the potatoes removing any blemishes.
  • Toss potatoes with the olive oil and garlic salt then arrange in the bottom of the slow cooker insert.
  • Place the lid on top and lock into place. Cook on high for 3-4 hours or on low for 6-8 hours until fork tender.
  • Butter Sauce: Melt the butter in a small saucepan and add the chopped rosemary and minced garlic. Simmer gently for 5 minutes.
  • Remove the cooked potatoes from the slow cooker and drizzle with the rosemary garlic butter.
  • Sprinkle with grated Parmesan cheese and serve.

Nutrition

Serving: 1serving | Calories: 210kcal | Carbohydrates: 27g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 255mg | Potassium: 783mg | Fiber: 3g | Sugar: 2g | Vitamin A: 210IU | Vitamin C: 15mg | Calcium: 42mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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